Spicy Canned Salmon Rice Bowl
A quick and satisfying dish that combines flavorful canned salmon with rice and crunchy vegetables, perfect for busy weeknights or meal prep.
Ingredients
For the Base
- 2 cups cooked rice Consider using leftover rice for best texture.
For the Protein
- 1 can spicy salmon Drain slightly if it’s very oily.
For the Veggies
- 1 cup mixed crunchy vegetables (e.g., bell peppers, cucumber, carrots), chopped Stick to crunchy vegetables to preserve textural contrast.
For the Seasoning
- 1 tablespoon soy sauce For gluten-free, use tamari or gluten-free soy sauce.
- 1 teaspoon sesame oil Can be omitted if unavailable.
For Serving
- to taste chopped green onions For garnish.
- to taste Sriracha or hot sauce For optional extra heat.
Instructions
Preparation
- Warm the cooked rice if desired (microwave for 1–2 minutes or steam briefly). Chop the bell peppers, cucumber, and carrots into bite-sized pieces.
Combine Ingredients
- Open the can and gently flake the salmon with a fork in a small bowl, removing any large bones if you prefer.
- In a large bowl, combine the cooked rice and the flaked spicy salmon. Break up any large salmon chunks.
- Mix in soy sauce and sesame oil, tossing gently to coat rice and salmon. Adjust seasoning as needed.
- Add the mixed crunchy vegetables and toss lightly to combine. Spoon into individual bowls and garnish with green onions.
- Offer Sriracha or hot sauce on the side for extra heat.
Notes
Best to serve immediately for optimal texture. Keep veggies crunchy by adding them last.